prpltrmpt

I buy into KAF's theory (see : http://www.kingarthurflour.com/recipes/fudge-brownies-recipe ) about the dissolved sugar in the batter causing a nice "crackly" top crust. If you look at Shel_B's link on brownies, they cite the beating of the eggs as the cause of the crackly top. I think, though, that it's the extra beating when the eggs are added, that helps some more sugar to futher dissolve because of the water content in the eggs. I made two brownie batches using cocoa powder (Alice Medrich's recipe), and the one that I heated for longer during the sugar+butter step (I added the cocoa powder after I sufficiently melted sugar and butter) definitely had more crackly top than the one I didn't heat for as long. Further confirmation for me is cookies that are baked with melted butter definitely have more crackly/craggy tops than cookies made with just softened butter. PS- I've been on the search for crackly top brownies for quite some time...!

Wow, this sounds neat! I'm definitely interested in the workshop, and maybe the master class, depending on what it entails. (The only restrictive item would be if the cost is out of my budget.)

How are there not more posts here?! I am hosting Thanksgiving for the first time ever! Last year, I told my now husband, when we get married and have a place together, I want to host! Now it is happening Since I only have a smallish galley kitchen and the challenge will be to get all this food ready at the same time , I'm keeping it on the simple and traditional side: -Turkey (salt and herb 'dry brine', and spatchcocked) -mashed potatoes -gravy -cranberry sauce w/ some lemon zest/juice -sausage, pecan, and sage cornbread 'stuffing' (technically will be dressing) -sweet potato rolls and dinner rolls -corn -string beans <--with fried shallots probably ? -brussels <--pan seared with some romano? -pumpkin, pecan, apple pies @TeaKettleSlim, the pie list looks great! That is such a cool idea I am "only" making three pies. Can you share you biscoff pie recipe?

Good point! I usually am fine with experimenting, but seeing as this would be a pretty expensive experiment....I'll stick with the herbs. Thanks for pointing me back to logic haha.

So, I was thinking about using some poultry seasoning under the turkey skin, in addition to a rosemary, sage, and thyme dry brine. Do people not really use poultry seasoning anymore, other in maybe stuffing? I 'discovered it' first in a recipe for chicken and dumplings, and I really like the taste of it! But, most of the more modern recipes I see in epicurious/saveur etc always use just fresh chopped herbs. I think poultry seasoning actually also has rosemary/thyme/sage or all three in it, but I feel that it still tastes pretty different. no time to experiment anymore, so I am relying on egullet for help!! Thoughts?